Cantonese Style Chicken Chowmein Recipe

Cantonese Style Chicken Chowmein Recipe is a lip smacking chowmein recipe. Chicken is tossed along with boiled noodles and seasoned with sarlic, spring onions and an array of sauces that lends great flavour to the chicken chowmein.

Cantonese Style Chowmein is essentially pan fried noodles that are topped with chicken strips and a luscious vegetable gravy on top.

Chinese egg noodles works the best for this chowmein recipe.

Chowmein is one the most popular Chinese takeout all over the world and people love it for it varied flavour. Cantonese style cooking is one of the most popular Chinese cooking which originated from Guangdong Province. As much as I love the pan fried noodles,

Stirred noodles with whole lot of vegetables and chicken to go with it for healthy meal. A quick and easy weeknight dinner that you can cook in less than 30 minutes and it is way better than Chinese take out that you would go for. The flavours of home made chowmein is the best!

How to make Cantonese Style Chicken Chowmein Recipe

To begin making the Cantonese Style Chicken Chowmein recipe, wash and clean the chicken. Add pepper powder, little salt, 1 teaspoon garlic and ginger mix well and set aside to marinate for about 30 minutes.

To cook the noodles

Heat a saucepan with 2 cups of water, a pinch of salt and a few drops of oil, on high heat.

Once the oil comes to a rolling boil, reduce the flame to medium-high and add the noodles into it.

Allow it to cook for a couple of minutes, just about about soft, ensuring it does not get over cooked.

Turn off the flame and drain off the excess water using a colander.

Hold the colander under running water to cut off the heat and stop the cooking process of the noodles.

Once the water is completely drained off, transfer the noodles to a bowl, grease your hands with cooking oil and run it through the noodles, to avoid the noodles sticking to each other.

To toss the noodles

Now in a wok/kadai heat 1 tablespoon oil. Add marinated chicken pieces and cook until chicken is cooked. Remove chicken from the wok and add remaining oil into the same wok.

Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."